Lentil Soup

Servings

Serving size

about 2 cups

COOKING TIME

60 Minutes

This recipe can be multiplied. Like a lot of soups, this recipe is better the second day.

Serve with Beet and Shallot Salad or Caesar Salad or Grilled Caesar Salad or Pan Grilled Asparagus or Pan Grilled Broccoli or Roasted Beet and Fennel Salad

Ingredients

1 Tbsp. Olive oil

1 large White onions (diced)

2 Medium stalk Celery, raw (diced)

2 large Carrots, raw (peeled and diced)

4 ounces Ham, sliced, regular (approximately 11% fat) (cut into small dice)

1/2 tsp. Salt

1 to taste Black pepper

1 cup Green Lentils

2 Tbsp. Dried or rubbed sage (crumbled)

2 leaf Bay leaves

1/2 tsp., leaves Dried thyme

2 cups No salt added vegetable stock (or no salt added chicken stock)

8 cup Water

Instructions

Place the olive oil in a large sauce pan over medium heat. Add the onion and cook for about 5 minutes, then add the celery and carrots.

Cook, stirring frequently, for about 5 minutes, then add the ham.

Cook, stirring frequently, for about 5 minutes more, then add the salt, pepper, lentils, sage, bay leaves, thyme, chicken stock and water.

Stir well and reduce the heat to medium-low. Cook for about 45 minutes until the lentils are soft.

Serve this recipe with one of these vegetable side dishes.

Beet and Shallot Salad

Preheat the oven to 325°F. Scrub the beets and wrap each in foil. Place in the oven. Place the whole shallots in a medium sauce pan with the oil. Cover and place in the oven. Roast the shallots and beets for 50 minutes. Remove from the oven and let cool.…

Caesar Salad

Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…

Grilled Caesar Salad

Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender and process until smooth. Chill for at least 2 hours. Rinse the romaine lettuce well. Do not detach the leaves from the root. Cut the romaine lettuce lengthwise into two halves. Preheat a…

Pan Grilled Asparagus

Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…

Pan Grilled Broccoli

Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…

Roasted Beet and Fennel Salad

Preheat the oven to 375°F. Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil. Place in the oven and roast for 45 minutes. Remove and let cool. (This may be done in advance and the beets placed in the refrigerator overnight.) Remove…